Chicken Soup (Tom Ka Kai)

Ingredients

• 6 cups good-quality chicken stock (Serves 2 as the main entree, or 4 as an appetizer)
• 1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey
• 1 lemongrass stalk
• 4 kaffir limes leaves (fresh or frozen)
• handful of fresh or dried shiitake mushrooms, sliced (if dried, be sure to soak them in hot water for several hours)
• 1 thumb-size piece galangal or ginger, grated
• 1-3 fresh red chilies, according to taste (1=mild, 2=medium, 3=spicy hot)
• 1 can coconut milk
• 2 Tbsp. lime juice
• 2+ Tbsp. fish sauce
• 1 tsp. brown sugar (optional, according to taste)
• handful fresh coriander leaves
• handful fresh basil leaves
• 3 spring (green) onions, sliced
• optional: more vegetables, like green or red bell pepper, plus noodles (if serving as the main course)

Directions
Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked. Turn heat down to medium. Add the galangal or ginger, coconut milk, fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes. Turn heat down to minimum. Add lime juice and stir. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy (hot), add a little more coconut milk. If not spicy enough, add more fresh chili. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. For an extra kick of flavor, add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!